Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely parquet flooring, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, complete with a mezzanine where diners can enjoy the hors-d'oeuvres served with the aperitif. The chef cooks up creative cuisine: inspired and flavoursome, it shows a penchant for sauces, tangy and bitter notes, condiments and peppers – plus the obligatory nods to the cuisine of this northern region of France (eg chicory, tarte au sucre). How about Cobrieux asparagus with fresh mint and a lime condiment, or roast chicken with peas and meadowsweet sabayon? Regulars can rest assured that the two signature dishes are present and correct: the "terre & mer végétal" starter ("plant-based surf 'n' turf") and the heather honey dessert.